Most vegetarians generally do not try the decadent cheesecake cause its either got eggs or has gelatine in it! Well, I have found a cheats version to create this gorgeous dessert.
Its super yumm…and the silken texture is just lovely.
If you have read my previous posts, you might remember I had served this cheesecake at my b’day party. So yes!…they make for a great party food as well that one can prepare in advance!
I opted for mangoes are they are the fruit of the season in june, but you can go for any flavour, just pick one that you can get a jelly/jello mix in!
There are no technical skills involved, just a little patience!
So do try this delicious dessert for the next dinner party that you host, or just make one for your family!
I am a huge cheesecake fan, and have tried various flavours,and recipes! I would love to hear about your favourite cheesecake flavour! And yes if you have a vegetarian cheesecake recipe, do share, I would love to give it a try!
for the biscuit crust
- 100 gm digestive biscuits
- 100 gm butter (you might need more, depends on the biscuits you use)
for the cheesecake filling
- 200 gm whipping cream
- 100 gm mascarpone cream( you can use fresh homemade paneer if you want )
- 2 packs vegetarian mango jelly powder
- 1 1/2 cup water
for the topping
- 1 mango diced
- 100 gm whipping cream
- chocolate garnishings(optional)
How to make it
- In a food processor blitz the biscuits till they are a fine powder.
- Melt the butter, and add to the biscuits, blitz again. This mix should now form a ball when you clinch it in your palm.
- If making shots, take a tbsp of the mix and press into the bottom of each shot glass. If you are making a regular round cheesecake, then press the whole mix into a 6-inch round springform tin.
- Set aside in the chiller to chill.
- In a large bowl whip the cream till soft peaks.
- In a separate bowl lightly beat the mascarpone with a wooden spoon.
- Now add the whipped cream to the mascarpone one spoon at a time and fold gently.
- Prepare the mango jelly mix in just 1 1/2 cup of water.
- Once its a little cool, gently fold into the cream mix by pouring continuously and stirring the mix as well ( I admit this is the most tricky part).
- Now work quickly, pour over the chilled biscuit crust.
- Set aside in the chiller/ fridge to set. this may take upto 2 hours.
PS: if the filling isn’t smooth you can give it a quick blitz with a hand blender!
- Once the cheesecake has set, spoon over the diced mangoes and then pipe the whipped cream on top.
- Finish with the chocolate garnishing. Serve chilled.